Tortellini Pasta Salad

Tortellini Pasta Salad

Recipe by Our Best Bites

 

1 20-oz. package Mixed Cheese Tortellini

1/2 medium red onion, thinly sliced

1 pint cherry tomatoes, halved

1/2 medium cucumber, seeded and sliced

1 c. whole, large pitted black olives (like Lindsay Olives), halved

1 c. Ground Mustard and Garlic Vinaigrette

Cook the pasta according to package directions. Meanwhile, combine the onions, tomatoes, cucumber, and olives in a large salad bowl. When the pasta is done cooking, drain and rinse in cold water. When the pasta has cooled, toss it with the combined ingredients and then add the salad dressing and toss until combined. If possible, refrigerate for at least an hour before serving. Serves about 8.

 

Ground Mustard and Garlic Vinaigrette

Recipe by Our Best Bites

1/4 c. freshly squeezed lemon juice

1/4 c. white wine vinegar or rice vinegar; try to avoid plain white vinegar because it’s too strong here

2 green onions, firm parts only, trimmed of the white “furry” ends

4-5 cloves of garlic

1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

1 tsp. sugar or honey

2 Tbsp. coarse grain mustard (or Dijon, but Dijon has a very distinct, mustard-y aftertaste that some of my tasters weren’t crazy about)
1 c. canola oil

In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions, or stay tuned for next Monday’s recipe! If possible, refrigerate the dressing for a few hours before serving.

If you prefer a more “rustic” vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving.